Name: Chicken Sorrentino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 Boneless Chicken Breasts; 1 Medium Eggplant, sliced thinly; 4 Slices of Prosciutto; 8 ounces Mozzarella Cheese, sliced; ½ cup Grated Parmesan Cheese; 2 cups Marinara Sauce; ¼ cup Fresh Basil Leaves; 2 tablespoons Olive Oil; Salt and Pepper to taste; Flour (for dredging)

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Have You Ever Wondered How Chicken Sorrentino Stands Out Among Italian Dishes?

When it comes to Italian cuisine, many dishes like Chicken Parmesan or Chicken Piccata often steal the spotlight. But have you ever considered how Chicken Sorrentino might just be the hidden gem of this culinary tradition? Bursting with flavor and showcasing a delightful combination of textures, Chicken Sorrentino is not just another chicken recipe—it’s an experience. But what makes this dish so special, and how can you make it in your own kitchen? Let’s explore this unique recipe together and unlock the secrets of Chicken Sorrentino.

Ingredients List

Boneless Chicken Breasts (4 pieces): The star of the dish, chicken breasts provide a lean protein base that soaks up the flavors of the sauce beautifully. Look for plump, fresh options.
Eggplant (1 medium): Sliced thinly, eggplant adds a rich, umami flavor and a soft texture when cooked. If you’re not a fan, zucchini is a great substitute for a similar texture.
Prosciutto (4 slices): This dry-cured ham offers a salty, savory kick that elevates the dish. Pancetta can be swapped if prosciutto is unavailable.
Mozzarella Cheese (8 ounces, sliced): Creamy and melty, mozzarella binds the flavors while adding richness. For a lighter option, try part-skim mozzarella.
Parmesan Cheese (½ cup, grated): This aged cheese contributes a nutty flavor. Nutritional yeast can be used for a vegan-friendly, cheesy note.
Marinara Sauce (2 cups): A classic tomato sauce that adds acidity and sweetness. Homemade or store-bought works, but choose one with no added sugars.
Fresh Basil Leaves (¼ cup): Adding a fragrant, herbal note, fresh basil elevates the flavor profile. Dried basil can be used in a pinch, though fresh is recommended.
Olive Oil (2 tablespoons): This oil enhances the richness and adds health benefits, including heart-healthy fats. Avocado oil is a suitable alternative for cooking at higher temperatures.
Salt and Pepper: Essential seasonings for balancing flavors.
Flour (for dredging): This will help achieve a nice crust on the chicken during cooking. Gluten-free flour options can work just as well.

Timing

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

This dish is not overly time-consuming and is perfect for a weeknight dinner or a special occasion.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Start by pounding the boneless chicken breasts to an even thickness, about 1 inch. This ensures even cooking. Season both sides with salt and pepper.

Step 2: Fry the Eggplant

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and sprinkle with salt. Cook for 3-4 minutes on each side until golden and soft. Remove from skillet and set aside.

Step 3: Dredging Process

On a plate, place some flour. Dredge each chicken breast in flour, ensuring they’re coated evenly. Shake off any excess.

Step 4: Sear the Chicken

In the same skillet, add another tablespoon of olive oil. Increase the heat to medium-high and add the floured chicken breasts. Sear for 5-6 minutes on each side until golden brown and fully cooked. Set them aside on a plate.

Step 5: Assemble the Dish

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the seared chicken breasts on top of the sauce. Layer each breast with a slice of prosciutto, followed by eggplant slices, mozzarella cheese, and a sprinkle of Parmesan.

Step 6: Bake

Pour the remaining marinara sauce over the top. Sprinkle with remaining Parmesan and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden.

Step 7: Garnish and Serve

Once out of the oven, let the dish set for 5 minutes. Garnish with fresh basil before serving.

Nutritional Value / Health Benefits

Calories: Approximately 400 calories per serving; a satisfying dish without going overboard.
Protein: Around 40 grams; chicken is a great low-fat protein source essential for muscle repair and growth.
Fat: About 20 grams; healthy fats from olive oil support heart health when consumed in moderation.
Carbohydrates: Approximately 20 grams; this dish is low in carbs, making it suitable for various dietary preferences.
Fiber: From the eggplant and basil, providing digestive benefits and helping you feel full.

Healthier Alternatives

Whole Wheat Pasta or Quinoa: If you want to serve Chicken Sorrentino with accompaniment, whole wheat pasta increases fiber content, while quinoa adds protein.
Greek Yogurt: Use Greek yogurt in place of cheese for a tangy twist and added protein without extra fat.
Low-Sodium Marinara Sauce: Customize sodium levels by choosing a low-sodium sauce.
Egg Substitute: If you’re looking to drop extra cholesterol, use flaxseed meal mixed with water as a binding agent.

Serving Suggestions

Pair with a Side Salad: A simple arugula salad with lemon vinaigrette balances the richness of the dish.
Serve Over Zoodles: For a low-carb option, serve the chicken over spiralized zucchini instead of pasta.
Add a Touch of Spice: Sprinkle red pepper flakes on top before serving for an extra kick.
Create a Pasta Bake: Mix leftover sauce and chicken with pasta, top with more cheese, and bake for a delicious second-day meal.

Common Mistakes to Avoid

Skipping the Flour Dredging: This is crucial for creating a nice crust and locking in flavors. Skipping it may leave you with a bland chicken.
Overcrowding the Skillet: Cooking too much chicken at once can steam instead of sear. Always give each piece enough room.
Not Letting the Dish Rest: Allowing the chicken to rest after baking is essential for a juicy texture. Cutting too early will let the juices escape.

Storing Tips

Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. It will keep for up to 3 days.
Freezing: For longer storage, you can freeze baked Chicken Sorrentino for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To retain moisture, reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.

Conclusion

Chicken Sorrentino is a delightful fusion of flavors that brings an elevated experience to the classic chicken dish. Its ease of preparation and flexibility make it a must-try in your kitchen. Don’t miss out on this flavorful meal—try making it yourself today, and we’d love to hear your thoughts. Feel free to leave a review, comment, or subscribe for more delicious recipes!

FAQs

A: Q: Can I make Chicken Sorrentino ahead of time?: A: Yes, you can prep and assemble the dish a day in advance, then bake it just before serving.

B: Q: What can I use instead of prosciutto if I want a vegetarian option?: A: Consider using grilled vegetables or a sprinkle of smoked paprika for a similar umami flavor.

C: Q: Can I use different types of cheese?: A: Absolutely! Cheddar or gouda can provide a unique flavor twist while still being delicious.

Chicken Sorrentino

Author: lilie
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delightful fusion of flavors that elevates classic chicken dish with a rich combination of eggplant, prosciutto, and cheeses.

Instructions

Pound the chicken breasts to an even thickness and season with salt and pepper.
Heat 1 tablespoon olive oil in a skillet and fry the eggplant for 3-4 minutes on each side. Remove and set aside.
Dredge chicken breasts in flour, shaking off excess.
Sear the floured chicken breasts in the same skillet with another tablespoon of olive oil for 5-6 minutes on each side until golden brown. Set aside.
In a baking dish, spread marinara sauce and layer with chicken, prosciutto, eggplant, mozzarella, and Parmesan.
Pour remaining marinara sauce on top, sprinkle with Parmesan, and bake at 375°F (190°C) for 20-25 minutes.
Let rest for 5 minutes, garnish with fresh basil, and serve.

Notes

Consider using gluten-free flour for dredging. Substitute zucchini for eggplant if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 40g
Cholesterol: 90mg

Keywords: Chicken Sorrentino, Italian cuisine, chicken recipes, baked chicken, comfort food